In a large saucepan, bring 4 quarts of water to a boil. Stir in the shrimp, turn off the heat and let stand until the shrimp are just firm, about 2 minutes. Drain the shrimp in a colander, and then cover with 2 cups of ice cubes to cool. (Leave this part out if your shrimp are pre-cooked)

Preheat the over to 450 degrees. Place 5 tortillas on each of 2 baking sheets (line with foil for easy cleanup). Brush both side of the tortillas lightly with oil. Bake 6 to 9 minutes, until crisp and a shade darker. Transfer the tortillas to a rack to cool; repeat with the remaining tortillas.

Cut the avocados into ½” dice and put in a large salad bowl. Add 2 tablespoons of the lime juice and the tomatoes and toss.

Add the shrimp, cheese, edamame, corn and romaine; do not toss.

Whisk the vinegar with the mint, the remaining 1 tablespoon of lime juice, the sugar, salt and pepper. Gradually whisk in the olive oil.

Drizzle the dressing over the shrimp mixture, toss and season to taste.

To serve, spread each tortilla with sour cream or plain Greek yogurt and top with the shrimp mixture.